Description
A hearty and flavorful Chorizo Breakfast Hash featuring crispy smashed baby potatoes, savory bacon, spicy chorizo, sweet cherry tomatoes, and perfectly steamed eggs. This quick and satisfying skillet meal is perfect for a comforting breakfast or brunch and served with crusty bread or toast for a complete dish.
Ingredients
Scale
Potatoes
- 8 baby potatoes (220g / 7oz), skin on
Meats
- 2 rashers of bacon, or 3 strips of streaky bacon, cut into large dice
- 3 oz / 100g chorizo (about 1/2 chorizo), sliced 1/2cm / 1/5″ thick
Vegetables & Others
- 1 cup cherry tomatoes, halved
- 3 or 4 eggs
- 2 tbsp water
- Salt and pepper to taste
- Avocado slices (optional)
- 1/2 tbsp fresh parsley, finely chopped (optional, for garnish)
To Serve
- Crusty bread or toast
Instructions
- Cook the potatoes: Steam, boil, or microwave the baby potatoes until they are soft and cooked through, about 10-15 minutes depending on the method.
- Prepare potatoes for smashing: Cut the cooked potatoes in half lengthwise, setting them aside.
- Heat the pan: Place a skillet or frying pan over high heat until hot.
- Cook the bacon: Add the diced bacon to the hot pan. If using lean bacon, add a dash of olive oil to prevent sticking. Fry the bacon until browned but not crisp, about 3-4 minutes.
- Remove bacon: Using a slotted spatula, transfer the cooked bacon to a plate to rest.
- Cook the chorizo: In the same pan, add the sliced chorizo. Cook each side until browned, around 2 to 3 minutes per side, developing a nice crust.
- Remove chorizo: Transfer the browned chorizo to the plate with the bacon.
- Smash the potatoes: Place the potato halves cut-side down in the frying pan. Using a spatula or potato masher, press down firmly to flatten them onto the pan. Sprinkle with salt.
- Brown the potatoes: Cook the potatoes on the first side until golden brown, about 1 to 1½ minutes. Flip and cook the other side until just golden brown as well, pressing down with the spatula. Sprinkle with additional salt.
- Add bacon, chorizo and tomatoes: Return the cooked bacon and chorizo to the pan along with the halved cherry tomatoes. Gently toss to combine and warm through for about a minute.
- Cook the eggs: Crack the eggs directly into the pan. Drizzle water down the side of the pan and immediately put a lid on to steam cook the eggs.
- Steam eggs to preference: Cook the eggs until they reach your desired doneness. For just set whites with runny yolks, steam for about 1½ minutes.
- Season and garnish: Remove the pan from heat. Sprinkle the eggs and hash with salt and pepper. Top with freshly chopped parsley and optional avocado slices.
- Serve: Serve the chorizo breakfast hash hot with slices of crusty bread or toast on the side.
Notes
- Steaming, boiling, or microwaving the potatoes until soft provides flexibility based on your kitchen setup or time constraints.
- Removing meat ingredients before cooking potatoes ensures even browning and prevents overcooking or drying out the bacon and chorizo.
- Adding water and covering the pan allows eggs to gently steam, creating tender, poached-like whites and runny yolks.
- Use a sturdy spatula or potato masher to flatten the potatoes firmly for optimal crispiness.
- Adjust cooking times slightly depending on your stove and pan thickness to avoid burning or undercooking.
